5 lecho recipes with amazing taste and bright aroma

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Traditional tandem of bell peppers and tomatoes and unusual combinations with eggplants, zucchini and other vegetables.

7 secrets of perfect lecho

1. Choose ripe, meaty vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
2. It is better to peel and seed tomatoes before cooking. So the consistency of lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you don't have to waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be minced or chopped in tomato puree with a blender.
3. Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water, you will need 250-300 g of paste. This amount is enough to replace about 1½ kg of tomatoes.
4. Bell peppers need to be seeded and chopped. This can be done in different ways: in circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables into smaller ones.
5. Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to lecho. They will add a spicy flavor to the dish.
6. As a rule, lecho is prepared for the winter. Therefore, vinegar is indicated in the recipes, which will allow you to keep the workpieces for a long time. But if you plan to eat the dish in the near future, then you do not need to add vinegar.
7. If you roll up lecho for the winter, then first put the vegetables themselves in the jars, and pour them on top with the sauce in which they were cooked. Excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be diversified with other vegetables.

1. Classic lecho from bell peppers and tomatoes

Ingredients

• 2 kg of tomatoes;
• 100 ml of vegetable oil;
• 100 g sugar;
• 1½ – 2 tablespoons of salt;
• 2½ – 3 kg bell pepper;
• 10-15 peas of black pepper;
• 1 tablespoon vinegar 9%.

Preparation

Put the tomato puree in a saucepan, add butter, sugar and salt and stir. Put on fire, bring to a boil and simmer for 20 minutes.

Put the pepper in a saucepan, cover and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

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2. Lecho with zucchini

Ingredients

• 1½ kg bell pepper;
• 1½ kg of courgettes;
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g sugar;
• 1½ – 2 tablespoons of salt;
• 3 cloves of garlic;
• 100 ml of apple cider vinegar.

Preparation

Chop the peppers and courgettes. If the zucchini is young, then you can not peel them and cut them into large circles. For old courgettes, it is best to remove the skins and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put the vegetables there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook, covered, for another 15 minutes. Add chopped garlic and vinegar 5 minutes before the end of cooking.

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3. Lecho with eggplant

Ingredients

• 2 kg of tomatoes;
• 50 g sugar;
• 1½ – 2 tablespoons of salt;
• 50 ml of vegetable oil;
• 1 tablespoon vinegar 9%;
• 1 kg of bell pepper;
• 1 kg eggplant.

Preparation

Pour the tomato puree into a saucepan and combine with sugar, salt, oil and vinegar. Bring the sauce to a boil.

Chop the peppers and eggplants into random pieces. Put them in boiling tomato puree, stir and cover. Bring to a boil again and cook the lecho for another 10-15 minutes.

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4. Lecho with cucumbers

Ingredients

• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 100 g sugar;
• 1-1½ tablespoons of salt;
• 100 ml of vegetable oil;
• 2-3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml of apple cider vinegar.

Preparation

Add chopped pepper, sugar, salt, oil and minced garlic to a saucepan of tomato puree. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook, covered, for about 10 minutes.

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5. Lecho with carrots and onions

Ingredients

• 2 kg of tomatoes;
• 150 ml of vegetable oil;
• 100 g sugar;
• 1-1½ tablespoons of salt;
• 1 tablespoon vinegar 9%;
• 500 g carrots;
• 1 kg of bell pepper;
• 300 g of onions.

Preparation

Pour the tomato puree into a saucepan and add oil, sugar, salt and vinegar. Bring to a boil and mashed coarsely grated carrots. Cook for 15 minutes.

Add pepper and onion, chopped in half rings. Cook the lecho for about 20 minutes.